PIZZA DOUGH
I got this recipe from Tyler Florence. I like that it is a very easy recipe that is easy to roll out. We make a lot of grilled pizzas in the summer and it is super easy to make a couple batches and throw some dough in the freezer for future use. A few combinations that I love are fig spread with goat cheese topped with an arugula salad (Simple vinagarette on the salad), sausage and caramelized onions, and always a pepperoni pizza for the kids.
INGREDIENTS
1 pkg dry yeast
1 tsp sugar
1 cup warm water
1 tablespoon kosher salt
3 cups flour. (If you can find OO flour it makes for a very smooth crust)
1 tsp sugar
1 cup warm water
1 tablespoon kosher salt
3 cups flour. (If you can find OO flour it makes for a very smooth crust)
DIRECTIONS
In the bowl of a standing electric mixer fitted with a dough hook, combine the
yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand
until the yeast comes alive and starts to foam., about 5 to 10 minutes.
Turn the mixer on low and add the salt
and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the
lowest speed until all the flour has been incorporated. When the dough starts to
come together, increase the speed to medium; stop the machine periodically to
scrape the dough off the hook. Get a feel for the dough by squeezing a small
amount together: if it's crumbly, add more water; if it's sticky, add more flour
- 1 tablespoon at a time. Mix until the dough gathers into a ball, this should
take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a
few times; kneading until it's smooth and elastic. Form the dough into a round
and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a
warm spot until doubled in size, about 1 hour.
This is a good time to stick a pizza stone in the oven and
preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured
counter. Roll and stretch the dough into a cylinder and divide into 3 equal
pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.
Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of
olive oil, and top with your favorite flavors. Slide the pizza onto the hot
stone in the oven and bake for 12 to 15 minutes, until the crust is golden and
crisp. Repeat with the
remaining dough
yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand
until the yeast comes alive and starts to foam., about 5 to 10 minutes.
Turn the mixer on low and add the salt
and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the
lowest speed until all the flour has been incorporated. When the dough starts to
come together, increase the speed to medium; stop the machine periodically to
scrape the dough off the hook. Get a feel for the dough by squeezing a small
amount together: if it's crumbly, add more water; if it's sticky, add more flour
- 1 tablespoon at a time. Mix until the dough gathers into a ball, this should
take about 5 minutes.
Turn the dough out onto a lightly floured surface and fold it over itself a
few times; kneading until it's smooth and elastic. Form the dough into a round
and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a
warm spot until doubled in size, about 1 hour.
This is a good time to stick a pizza stone in the oven and
preheat them to 500 degrees F.
Once the dough is domed and spongy, turn it out onto a lightly floured
counter. Roll and stretch the dough into a cylinder and divide into 3 equal
pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.
Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of
olive oil, and top with your favorite flavors. Slide the pizza onto the hot
stone in the oven and bake for 12 to 15 minutes, until the crust is golden and
crisp. Repeat with the
remaining dough
